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French Lentils with Chive Butter

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These lentils are great on their own as a side dish or served as the base for salmon - prepared your favorite way.

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Rate this recipe 4/5 (6 Votes)

Ingredients

  • For the Chive Butter:
  • 4 Tbs. butter, softened
  • 2 tsp. chives, minced
  • 1/2 tsp. dried tarragon
  • 1 1/2 tsp. grainy mustard
  • 2 tsp. lemon juice
  • salt and pepper
  • For the Lentils:
  • 1 c French Lentils
  • 4 c Water
  • 1/2 tsp salt
  • 3 Leeks, white and light green parts, sliced
  • 1 clove garlic, minced
  • 2 tsp. olive oil
  • 2 tsp. butter
  • 2 tsp. lemon juice
  • salt and pepper

Details

Preparation

Step 1

Chive Butter:

1. Mix all butter ingredients together in a small bowl using a fork to incorporate everything. The Chive Butter can be made ahead and refrigerated.

Lentils:

1. Rinse and drain the lentils and add to pot with water and salt. Bring to a low boil and lower heat and simmer for 25 - 30 minutes, until the lentils are soft.

2. While the lentils are cooking, in a 10-12 inch saute pan, heat the olive oil and butter. Add the leeks and saute over low heat for 10-15 minutes. Add the garlic and saute for an additional minute or two.

3. When the lentils are ready, drain, reserving 1/2 cup of the cooking liquid. Add the lentils to the leeks along with the reserved liquid and lemon juice. Simmer gently for 1 minute. Add the Chive Butter and warm, stirring until the butter has melted. Add salt and pepper to taste.

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